This layered sweet potato lasagna is one of my favorite dishes when I want something comforting, colorful, and satisfying without feeling heavy. I love how the natural sweetness of the vegetables pairs with salty feta, crunchy walnuts, and the tangy cranberry-honey glaze. Every bite feels balanced and cozy, making this a recipe I reach for both on quiet weeknights and when I want something special for guests.
Why You’ll Love This Recipe
I love this recipe because it transforms simple vegetables into a dish that feels elegant and filling. I enjoy that it is naturally gluten-free and packed with flavor without relying on pasta. I also appreciate how well it can be prepared ahead of time, which makes hosting or meal planning much easier. The sweet, savory, and slightly tart flavors work together beautifully.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 medium sweet potatoes, thinly sliced
2 cups butternut squash, diced
2 medium carrots, thinly sliced
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 cup feta cheese, crumbled
½ cup walnuts, chopped and toasted
½ cup cranberry juice, 100 percent pure
2 tablespoons honey
1 tablespoon balsamic vinegar
Directions
I start by preheating the oven to 375°F (190°C) and lightly greasing a baking dish. I toss the sweet potatoes, butternut squash, and carrots with olive oil, salt, and black pepper, then spread them evenly on a baking sheet. I roast them for about 15 to 20 minutes, just until they are tender but still hold their shape.
Once the vegetables are ready, I begin assembling the lasagna. I layer sweet potatoes on the bottom of the baking dish, then sprinkle some feta cheese and walnuts over them. I add a layer of squash, followed by carrots, continuing to layer the vegetables with feta and walnuts in between. I like to finish with sweet potatoes on top.
To make the glaze, I combine the cranberry juice, honey, and balsamic vinegar in a small saucepan. I let it simmer over medium heat for 5 to 7 minutes, stirring often, until it thickens slightly. I drizzle about two-thirds of the glaze over the lasagna, cover it tightly with foil, and bake for 30 minutes.
After that, I remove the foil, drizzle the remaining glaze over the top, and return the dish to the oven for another 10 to 15 minutes until it is bubbly and lightly golden. I always let the lasagna rest for about 10 minutes before slicing so the layers set nicely.
Servings And Timing
I usually make this recipe to serve 6 people. Preparation takes about 15 minutes, cooking time is around 50 minutes, and the total time comes to approximately 65 minutes.
Variations
I sometimes replace feta with goat cheese when I want a tangier flavor. If I am making a vegan version, I use a plant-based cheese and swap the honey for maple syrup. I also like adding a layer of sautéed spinach or kale for extra greens or using pecans instead of walnuts for a slightly sweeter crunch.
Storage/Reheating
I store leftover lasagna tightly covered in the refrigerator for up to four days. Individual slices freeze well once completely cooled. To reheat, I warm the lasagna gently in the oven or microwave so it stays tender and holds together.
FAQs
Can I make this lasagna ahead of time?
I often assemble the entire dish a day in advance, cover it, and refrigerate it until I am ready to bake.
What can I substitute for butternut squash?
I like using pumpkin or acorn squash as substitutes since they roast well and have a similar sweetness.
Is this recipe gluten-free?
Yes, I enjoy that this lasagna is naturally gluten-free because it uses vegetables instead of pasta.
Can the glaze be prepared in advance?
I usually make the glaze up to three days ahead and store it in the refrigerator, then gently reheat it before using.
How do I keep the layers from falling apart?
Letting the lasagna rest for at least 10 minutes after baking helps the layers hold together when slicing.
Conclusion
This layered sweet potato lasagna is a recipe I truly love for its warmth, flavor, and versatility. I enjoy how it turns everyday vegetables into a dish that feels special and nourishing. Whether I serve it for a gathering or a simple family dinner, it is always something I am happy to make and share.
This Layered Sweet Potato Lasagna is a cozy, colorful dish made with roasted vegetables, creamy feta, toasted walnuts, and a tangy-sweet cranberry honey glaze. Naturally gluten-free and full of flavor, it’s perfect for both everyday dinners and special occasions.
Total Time:65 minutes
Yield:6 servings
Ingredients
2 medium sweet potatoes, thinly sliced
2 cups butternut squash, diced
2 medium carrots, thinly sliced
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 cup feta cheese, crumbled
½ cup walnuts, chopped and toasted
½ cup cranberry juice (100% pure)
2 tablespoons honey
1 tablespoon balsamic vinegar
Instructions
Preheat oven to 375°F (190°C) and lightly grease a baking dish.
Toss sweet potatoes, squash, and carrots with olive oil, salt, and pepper. Roast on a baking sheet for 15–20 minutes until tender but still firm.
In the greased baking dish, layer sweet potatoes, then sprinkle with feta and walnuts. Add a layer of squash, then carrots, continuing the pattern and ending with sweet potatoes on top.
In a saucepan, combine cranberry juice, honey, and balsamic vinegar. Simmer over medium heat for 5–7 minutes until slightly thickened.
Drizzle 2/3 of the glaze over the lasagna, cover with foil, and bake for 30 minutes.
Remove foil, drizzle remaining glaze on top, and bake for an additional 10–15 minutes until golden and bubbly.
Let rest for 10 minutes before slicing and serving.
Notes
Substitute goat cheese for feta for a tangier taste.
For a vegan version, use plant-based cheese and maple syrup instead of honey.
Add sautéed spinach or kale between layers for extra greens.
Use pecans instead of walnuts for a slightly sweeter flavor.
Resting the lasagna after baking helps it slice neatly.
